Spiced Butternut Squash, Feta and Pomegranate Salad

Serves 2-4, depending on appetite

Sweet, roasted, spiced orange flesh with sharp and creamy cheese. Do you need any more encouragement to give this salad a go? Whilst this is a rather summery dish it is delicious at any time of the year. Indeed, I have eaten this salad a lot recently. I’ve had it as a main meal paired with warm flat breads, as part of a lunch with falafel and houmous, and it’s also well suited to accompany other salad dishes.

I have tried the two spice mixes on the squash and both work well. You’ll get a milder herb/spice from the za’atr and the addition of sesame seeds brings a nuttiness, whilst the ras al hanout has a hotter, more complex spice blend.

The dressing will make enough for two salads, and will store happily in the fridge for a week or two.

• Ingredients:

• Roasted butternut squash:
• 1/2 butternut squash peeled and cut into 1cm dice
• 2 tbsp olive oil
• 2 tsp za’atr spice mix or ras al hanout

• Salad:
• 50g feta
• 1/4-1/2 pomegranate (seeds only)
• Salad leaves
• 3 sprigs mint, chopped

• Dressing:
• 1 tbsp red wine vinegar
• 2 tbsp pomegranate molasses
• 5 tbsp extra virgin olive oil

Step 1: Mix your diced butternut squash, oil and chosen spice together in a bowl.

Step 2: Spread on a baking tray and roast in a 200c oven for 20 minutes or until softened and lightly browned.

Step 3: Add the dressing ingredients to an empty jam jar and shake vigorously for a few seconds (or whisk in a bowl) until combined.

Step 4: In a serving bowl add your roasted butternut squash, the pomegranate seeds and salad leaves. Crumble in the feta and add the mint.

Step 5: Pour half of the dressing over the salad and toss gently to ensure it is evenly distributed.